Tag: vegan

  • Coconut Lemongrass Ginger Curry

    Coconut Lemongrass Ginger Curry

    While healing from Bell’s Palsy (a partial face paralysis) and chronic sinusitis, I notice my body feels like eating lots if roots, bulbs and brassicaeae.

    So I threw together this dish which has many different veggies and a light yet tangy curry flavor to enjoy all the goodness of anti-inflammatory ginger, prebiotic onions and fennel, and anti-cancer broccoli, among others. I don’t mean to make any health claims here, it just feels extra good to eat this stuff these days and thought I’d share it with you.

    Best to make this dish one day before serving, the flavours balance out real nicely overnight.

    For 1 person:

    Quart 1 onion, slice a few slices of fennel, roughly chop 1 stalk of lemongrass and 1 mild red pepper, thinly slice 1 garlic clove, 1 carrot and 1 small handful of ginger.

    Lightly fry/simmer all of these (possibly together with a teaspoon of fennel seeds or aywain if at hand) in a tablespoon of coconut oil.

    Cut one large tomato in small cubes and add to the fragrant mixture in the pan.

    Also add 6-8 dried kafir lime leaves, salt, pepper, about three tablespoons of santen, a cup of water, one tablespoon of honey, a star anise and a pinch of cinnamon.

    Stir until the santen has melted into the water to form coconut milk.

    When nicely fragrant and heated through, add a handful of broccoli and cauliflower florets each. Then turn off the heat and leave the dish to rest in the closed pan. Stir sometimes. Enjoy the next day with rice. You can heat up the dish and make the sauce as thick or thin as you like.

    Enjoy!

     

     

  • Fresh Apple, Lime & Mint Smoothie

    Fresh Apple, Lime & Mint Smoothie

    Fruit is such a delight for both body and spirit. I have never eaten this much fruit in my life (have always been a big fan of veggies, though) and i feel great. Pure, connected, clear, energetic, open. Really i wish this upon everybody.

    Smoothie Wonderland
    The main way i eat fruits nowadays, is through smoothies. I’m still in Thailand as i’m writing this, and that obviously means i am in Smoothie Wonderland. If you have never tasted tropical fruits, let me tell you: you’re missing out. Your average fruit tastes twice as rich, sweet and juicy over here. Just saying.

    Exotic apples
    What’s truly ‘exotic’ here though, is apples. Yes, really! Apples, the fruits that are so normal to those of us who live in moderate climates, are imported into Asia and are therefore quite expensive, especially on this island (we’re in Koh Phangan in the Thai Gulf).

    So my appreciation for our super-healthy, crunchy, refreshing apple has skyrocketed. This smoothie recipe really does it justice: it’s simple yet delicious. I use green, mildly sour apples for this one, they’re probably Granny Smiths.

    Young, fresh coconuts… if available
    So there is a luxury here that not all of you get all the time: easy access to young, fresh coconuts. While i can, i like to use a coconut shake as the basis for most of my smoothies, including this one. If you can’t, please find some substitute ideas below the recipe.

    Recipe: Apple Lime Mint Smoothie (with young, fresh coconut)

    1 green apple
    1 young fresh coconut
    2 limes
    4-5 stalks of fresh mint
    raw organic honey
    handful of ice cubes

    First, chop the coconut, catch the fluid (coconut water or juice) and scrape the meat from the shell. Blend the coconut water and meat to make a coconut shake (really fresh coconut milk: the best!!).

    Then, cut the apple in small chunks and squeeze the limes. You can use both the stalks and leaves of the fresh mint. Only discard the sturdier bottom part of the stalk.

    Add the honey and icecubes. Go slow on the honey; you can always add more.

    Blend everything together until smooth. Taste to add more honey if desired. It’s nicest when the sweet and sour experience are about equal, if that makes sense.

    To substitute the coconut
    While we don’t get young, fresh coconut everywhere, in some places we can still get ‘older’ coconut (how to open one). You can use coconut water from this thing and still blend some of its meat, too, although it will be more fibrous. Add a few extra ice cubes.

    Many stores sell coconut water in glass or carton nowadays. Not the same, but still close. Probably the best substitute even, but… can be pricy.

    Add a small cup of coconut cream from a carton or can plus a few extra ice cubes. Very different taste from fresh coconut shake, but probably still nice. Although i think it may take away from the deliciously fresh and tangy apple taste. Let me know if you try this one!

    Finally, you can also just add ice cubes (or water). You want to use an extra lime and spoonful of honey in this case.

    That’s it for today, enjoy!

  • Chai Banana Smoothie

    Chai Banana Smoothie

    This new smoothie is deliciously creamy because of the banana, and the spices remind me of India and of cozy Christmas times at home.

    Cozy and cold Christmas
    Where i was born, Christmas is often cold. If we’re lucky, it even gets snowy! And so i cherish many memories of being inside a warm home while outside the wind is blowing and the streets are icy white. We would share heartwarming moments and food with family, while listening to Radio 2 playing the Top 2000 songs of all time… Hmmm. Beautiful.

    Missing loved ones
    Drinking this smoothie brings those memories right back to me. Maybe it’s my way to join you guys in cold and wintery Europe (and the rest of the northern hemisphere) in your holiday season. Of course i’ll especially miss my mum and sisters and their lovers and my little niece who will celebrate her first Christmas ever.

    [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_2″ last=”no”]

    Tea in Thailand: hot or cold?

    Nice to know: when ordering a tea here on the island, it’s custom to say in your order whether you like your tea hot or cold.

    At home, tea is always hot unless you specifically call it ice tea. Here, it’s different. Hot ginger tea has now become my standard order.

    [/fusion_builder_column]

    [fusion_builder_column type=”1_2″ last=”yes”]
    Warming spices…
    Why it reminds me of autumn and winter? Probably because of the dried orange and cloves, a classic combination and a scent that i really love. And because in the typical autumn tea blends, there’s cloves and cinnamon like in this recipe.

    …for all types of weather
    Still, i should say… of course you can really drink this year round. Heck, in parts of India it’s always summer and it’s not like they ever stop drinking chai tea, which is made of ‘winter’ spices ;).
    [/fusion_builder_column]

    Try it cold or even frozen
    If a cold and spicy banana drink is what you fancy, try refrigerating some coconut cream overnight and blend the coconut ice cubes through the banana shake the next day. I’m sure this would also make for an awesome icecream!

    Recipe for Chai Banana Smoothie

    Buy or make your favorite chai spice mixture, but leave out the tea and add dried orange. A delicious ‘herbal’ blend that i found here in Thailand contains dried orange, clove, cinnamon, black pepper, cardamom and ginger.

    Make a strong herbal tea from this blend.´The end result will be about 50-50 banana and tea. Adjust to your preference, of course.

    Slice about one very ripe banana per two servings and put in the blender. Slowly add the tea so that the banana will be smooth, with no chunks.

    That’s it?
    That’s it! Just banana and herbal tea, couldn’t be easier right?

    Add honey/dates or lime, some coconut cream and maybe even a tiny grain of salt if you like to play around some more.[/fusion_builder_row][/fusion_builder_container]

  • Fruit smoothie with coconut, mint & lime

    Fruit smoothie with coconut, mint & lime

    The market streets here on Koh Pha Ngan are full of colorful fruits, leafs, seeds and roots. One of the first things we bought after settling on the island was a blender, because although restaurants offer a wide range of juices or shakes, i was quite inspired to make my own.

    Juices, shakes & smoothies in Thailand
    Order a fruit juice in Thailand and you’ll get blended fruit or fruit juice with added water/ice and sugar, unless your vendor explicitly says the juice is pure. Shakes and smoothies: the same. It’s just the usual way to drink fruits here.

    [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_2″ last=”no”]

    Vegan/raw/health food on Koh Pha Ngan

    There are plenty of health bars and yoga centers on the island that provide a full menu for vegans, raw foodies, health freaks and normal people who like to drink pure fruits with no additions.

    I noticed that some of the guys at such places are easily as smooth as the drinks… Beware what you’re taking in, sisters. Just sayin’ ;D.

    Back to the vegan food places: they’re a bit more expensive but honestly, the food is amazing.

    [/fusion_builder_column]

    [fusion_builder_column type=”1_2″ last=”yes”]However it is often possible to ask for no ice, no sugar and/or fresh coconut water instead of iced ‘normal’ water. This may cost you around 20 Baht extra (50 eurocents, roughly).

    Home is where the blender is
    Still, i dare say… the best smoothies (until now) are the ones i make at home, from fruits that i get at the open shops in Thong Sala. That’s probably because i just love to create my own food. Even if that only means tossing it in a blender ;).

    Tropical smoothie
    This morning we enjoyed a smoothie of mango and dragon fruit with coconut cream, mint and lime. Delicious, refreshing, full of life. Marco took a beautiful picture and i’ll share the recipe, so that you may share a bit in this tropical bliss.
    [/fusion_builder_column]

    Tropical? I know that for many of you it’s cold and rainy right now. But there’s a remedy! Try the combination of coconut and lime, close your eyes and you’ll be in sunny paradise for a little while, i promise. If there’s no mango where you are, try using bottled mango juice from a good brand or use local seasonal fruits like kiwifruit or pear:

    Recipe: Fruit smoothie with coconut, mint & lime

    • Local ripe fruits, preferably a bit starchy such as: mango, kiwifruit, papaya, banana, pear or
    • Juice of 1 or 2 limes
    • 1-2 handfuls of mint (stalks too except for the woody ends)
    • gulp of coconut cream (i love the white & blue Kara brand; it’s thick and full of flavor)

    Just blend everything up nicely, add some ice if you wish, garnish with mint and enjoy.

    And lastly… stay tuned because i’m planning on recreating the PERFECT holiday smoothie. If it’s cold where you are, this will get you all warm and cozy.[/fusion_builder_row][/fusion_builder_container]

  • Roots, nuts & fruits with fennel

    Roots, nuts & fruits with fennel

    Don’t be depressed because the sky is grey, when there’s mushrooms and clouds and brightly colored leafs to enjoy. The wind, the rain, the waving of the grass in the fields, the stormy sky… and then the comfort of home with sweet and hearty tastes. Let’s love autumn.

    A very autumny dish that celebrated the abundance of green grapes and root vegetables during these rainy days. The sweet and earthy taste is grounding and soothing for the body. After a summer outside, it’s time to turn inward again.

    Or, you just like the amazing combination of celery and cashews, like me. For a nice snack or side dish, softly cook celery pieces in oil or butter, add the cashews and some fennel (or rosemary is also great!) and salt and pepper.

    Recipe Roots, nuts & fruits with fennel

    • Cut turnip, potatoes and celery stalks. Keep separated.
    • Heat oil and fry the potatoes with salt.
    • After 10 minutes, add turnip, slices of celery stick and one teaspoon of fennel seeds per person.
    • After another 5 minutes, when the potatoes are starting to brown and the celery is softening, add onion rings and cashew nuts.
    • When the potatoes are browned, the celery is soft and the fennel is fragrant, add the grapes.
    • Add honey and pepper to taste. Very nice with some Chinese 5 spices powder, too.

    xXx

  • Fiery Chocolate Love Cake

    Fiery Chocolate Love Cake

    I was watching a movie last night: Chocolat. I saw it years ago, had always remembered it but probably hadn’t realized how much the film has affected my life.

    Here’s how it goes: Vianne is a French lady, a nomad whose South American mother used to perform sacred cacao rituals. Together with her daughter, she sets up a chocolatérie in a quiet and seemingly unwelcoming French village. She meets with fear and resistance in the villagers.

    Through her medicine bonbons though, and with help of her creativity, wisdom, warmheartedness and chocolate drinks, she ignites curiosity in the people and becomes a refuge for those who are open for connection and hungry for love.

    (Ahw, i love this story. There’s romance in it, too, but really the lovingly original shop, her open home, the medicinal delis and the eccentric clientele already have me all soft and happy inside.)

    A beautiful message in the priest’s sermon at the end of the movie:

    Here’s what I think: I think we can’t go around measuring our goodness by what we don’t do, by what we deny ourselves, what we resist, and who we exclude.

    I think we’ve got to measure goodness by what we embrace, what we create and who we include.

    Recipe for Fiery RAWR Chocolate Cake

    So here i’m going to include YOU into my most recent love adventure with chocolate cake. It’s in three layers plus topping of chocolate sprinkles. It’s VERY nice and tasty, it will melt on your tongue and heighten your senses, boosting your love life.

    Extra tip
    Stock up on granola, raw cacao, extra virgin coconut oil, lemon, ripe avocados, vanilla extract, dates or honey, and cashews. If you have those, all you need is fresh fruits and you’ll have raw cakes to die for in no-time, always.

    Ditch the scale
    I’m really sorry if you need exact measures; i can’t give them. I hardly measure, i just splash around with foods. A standard-sized bag or jug of each ingredient will definitely do for one cake.

    Also, make sure your coconut oil and honey are nice and soft so that you can easily add them to your blender.

    For the crunchy bottom:
    Take any crunchy granola (cereal-nut mixture, with or without coconut flakes – have it just the way you like it) and mix it in a blender or herb chopper with cacao, honey, a good twist of salt and a few tablespoons of coconut oil. Spread out and put in the fridge. The bottom can be quite salty, it’s nice when the salt is in the crunch layer and not so much in the main filling.

    For the main filling:
    Follow this recipe for heavenly chocolate but as this is a fiery love cake, substitute the lemon rind for chili flakes and black pepper:

    Combine 2 ripe avocado’s, 1 cup honey or more, 1 cup liquid coconut oil or more, 80-100 gr raw cacao, a few pinches of salt, 1 ts vanilla & freshly ground chili flakes and 4 season peppercorns in a blender. Don’t hesitate to add more of anything :). All ingredients are essential, don’t skip any. The consistency should be a thick cream while in the blender. When cooled in the fridge, it will be fudgy.

    Add the filling on top of the bottom layer in your cake form and put back in the fridge.

    For the topping:
    Blend a handful of cashews with water until creamy, then add raw cacao, lemon rind and honey. You may want to make add some lemon juice for added freshness, just try how it goes with your version of fiery heavenly filling.

    Add the topping and sprinkle with chocolate or chili flakes.

    Endulge.

  • Carrot coconut cashew soup

    Carrot coconut cashew soup

    Enjoy this one raw or cooked. The cashews and coconut cream (santen) make for a delicious creaminess. I’d advise to prepare the soup a few hours or up to a day before serving. The ingredients need some time to get settled before they start being all aromatic.

    A high speed blender would come in very handy now that i’m enjoying raw soups more and more, but alas… the universe has yet to supply me with one ;). A normal blender works fine, too, but then the raw soup will be a bit grainy. Although of course passing it through a sieve always helps, i didn’t make that effort this time.

    Recipe for Carrot Coconut Cashew Soup
    Blend a handful of cashews with a cup of water until you have a nice velvety cream.Then add in the blender:

    • one big carrot, in blender-friendly chunks
    • a slice of pumpkin (5 cm in width)
    • a tiny garlic clove
    • a piece of ginger
    • grated rind of one lemon or a stalk of lemongrass
    • 3 tablespoons of santen (coconut cream)
    • a piece of apple, or two dates, or honey to taste, for sweetness
    • a teaspoon or tablespoon of curry paste
    • salt & pepper
    • for hot soup: a few dried kaffer lime leafs
    • Water as needed for a smooth blend

    Kaffer lime leafs is one of those things that make your dishes taste like ‘the real thing’. It’s one of those ‘secret’ ingredients and does the trick every time. You get them at Asian food stores. Buy dried leafs; the frozen ones have lost all their taste in my experience.

    This is nice with a spoonful of turmeric cream (check it out!), if you have it. Also, try adding some acai or raw cacao powder, it gives a nice little extra layer that lifts up all ingredients.

    I just realized this…
    By the way! Using the same ingredients, you can make a very nice curry. Cut up the carrot and pumpkin and combine the other ingredients except the cashews into a sauce. Fry the veggies in coconut oil, add the sauce and simmer everything for some time with the cashews.

    Next day you can blend the leftovers into this soup.

    Wow, now i feel like doing it all over again ;).

  • Lemon ginger juice

    Lemon ginger juice

    Drool alert! Here’s a quickie for everyone out there who owns a juicer: juice 10 lemons and 1-2 hand-sized pieces of ginger. Leave the lemon rind on (if it tastes bitter, find other lemons).

    The lemon juice is almost milky, bright yellow and gives a really refreshing kick. It’s so strong people ask me wether it’s concentrate (it’s not). Pure lemon power! Leave the rind on to also reap the benefits of the lemon essential oil; the scent alone is calming and brings life to your cells.

    Add a few drops or a few spoons to hot or cold water: both drinks are delicious and very wholesome. Or, even better: have one pure shot in the morning and forget all about coffee.

    I found a very cute pinkie-tall little jug (photo) in the second hand store that’s perfect for serving as most people will only add a few drops to their water.

    At Boom Festival, i brought a 1.5 liter bottle that lasted all week, making me many friends as well ;).

    In India, we would enjoy this drink in sparkling water stirred with salt: the lemon or lime soda.

  • Mushroom foraging

    Mushroom foraging

    Connecting with nature
    Have you ever foraged your own dinner? Have you gone into the fields or woods to collect plants or mushrooms for food? How did you like doing that? Let me tell you how i felt when i went out into the forest with my friend Ton last week (thank you Ton for being my mushroom teacher!):

    I felt joyful, I felt grateful. I felt in awe with and humbled by nature’s beauty, variety and potency. I felt very much connected and alive.

    The whole experience of walking, paying attention, determining, respectfully choosing, cleaning and carrying the yield is just delightful.

    Dangerous
    Have you learned that foraging mushrooms is dangerous? That it’s easy to mistake the edible for the poisonous and get ill? I was taught the same, and… it’s true! If you eat the wrong kind, you might die. And yes, the deadly kind are in your area too, (possibly) cuddled in between the healthy ones.

    So… let’s not touch any wild mushrooms ever, ok?

    Hm. Not ok.
    Crossing the street is dangerous, too. Diving and mountain climbing are dangerous, and still many of us do it. Riding a bicycle is dangerous. Building a hut is dangerous. But all of these are also very practical, exhilarating, or even spiritual experiences.

    Dangerous is not bad per se. It just requires a mindful approach. So before you do it, you want to learn how to do it. By asking for guidance, by practicing and double-checking, by taking the next step when you know you are ready. Step by step, you become skilled.

    Why would you?
    Well… have you ever eaten wild mushrooms? The taste is amazing! Nutty, peppery, earthy or fruity aromas. Chewy, velvety, meaty structures… wow. That really doesn’t compare to anything you find in a store. Markets may be better already, but still.

    Moreover, there’s nothing like foraging your own food before eating it. In fact, it’s one of the things that can make people live for a long, long time!

    The broccoli-shaped food in the picture? That’s a mushroom! Because of its shape, it holds fluids very well so it’s juicy like broccoli florets, and the flesh resembles chicken meat! It’s delicious and i love it.

    You decide
    As grownups, we have learned to give up control in certain areas of our lives. Collecting and preparing food are good examples. Now there isn’t anything wrong with outsourcing what you don’t fancy doing yourself.

    BUT if the experience of collecting your own food appeals to you, then let’s not believe anyone who says it is too dangerous for us to do it ourselves. If you are willing to learn, you can.

    Find yourself a teacher. Find good information from a trusted source. Do not trust a recipe website, amateur forum or random Youtube channel to tell you which mushrooms to pick and which to leave. Check who authored trusted guides, buy the books and find their online info.

    Let this girl be your example
    The girl in the video is almost four years old. To some it may be shocking that she is playing with mushrooms. I find it beautiful. She is learning what her natural habitat has to offer: both the threats and the treats. (It’s in Dutch, that’s irrelevant. The language of play and learning is universal 😉 ).

    Whoever told you you can’t do what she is doing? I’m not saying you have to. But you can.

    Recipe wild mushrooms

    Heat some olive oil and fry the sliced mushrooms. Add salt and pepper. I like to keep it basic to enjoy the pure rich taste. Mushrooms will give a great umami (= hearty) taste to plain (leafy) vegetables or pasta. Also nice as topping for a soup and a brilliant addition to risotto.

    Let’s be loving foragers
    Please take respectfully, and no more than you need and will use. Also be careful not to damage plants or trees. Do find out which kinds are plentiful and which need to be protected.

  • Springrolls met rauwe groenten en dip

    Springrolls met rauwe groenten en dip

    Ik wou dat ik de tijd had genomen om een foto te maken die meer recht deed aan de knisperige, verse, nootachtige, zacht-en-toch-knapperige bite van deze schatjes.

    De waarheid is dat ik deze spring rolls niet echt zelf heb gemaakt; ik heb gewoon alle ingredienten op tafel gezet en liet mensen hun gang gaan met het vullen van de rijstpapiervellen. Dus om een leuke foto te maken, moest ik hun creaties van hun bord grissen en omhoog houden in de laatste zonnestralen van de dag… afijn. Je ziet het wel voor je. De foto hierboven is het beste dat ik voor elkaar kon krijgen ;).

    Nou zal ik het kort houden en meteen duiken in de geheimen van spring rolls rollen. Het idee is: alles kan. Ik vind het vooral leuk om twee of meer groenten te combineren met wat groene blaadjes, sesamzaad, sprouts en avocado en ze dan in soja- of chilisaus te dippen.

    raw-salads-stuffing-springrolls-pixlrVoor deze (bijna) rauwe, veganistische spring rolls, maakte ik drie kleurrijke groentecombinaties:

    • Courgette met tijm
    • Wortel met hennep en zwart mosterzaad,
    • Pastinaak met geroosterd sesamzaad

    We hadden ook drie verschillende dips: pittige chili, tahin (= sesampasta) met olijfolie en citroen, en sojasaus.

    En in plaats van avocado te gebruiken (wat echt absoluut wel heel erg fantastisch is om cremigheid mee aan de spring roolls toe te voegen), hebben we van deze genoten met een kant-en-klaar gekochte linzenspread die ik wat kruidiger en romiger gemaakt heb.

    Ten slotte zat er ook al genoeg avocado in de avocado lemon pie die we als dessert zouden eten…

    Courgette met tijm

    Rasp de courgette of snijd ‘m met een juliennesnijder. Voeg een beetje zout toe en laat 20 minuten uitlekken. Het zout trekt het overtollige vocht uit de courgette. Je kunt het vocht opvangen en gebruiken in een soep of saus.

    Voeg tijm aan de courgette toe naar smaak, liefst vers maar gedroogd kan ook.

    Wortel met hennep- en mosterdzaad

    Rasp de wortel of snijd met een juliennesnijder. Verhit intussen langzaam het mosterdzaad in een eetlepel kokos- of olijfolie. De zaadjes zijn klaar wanneer ze geuren en enthousiast poppen (wat dat ook moge betekenen – pas gewoon op dat ze niet verbranden en je ontwikkelt er vanzelf gevoel voor).

    Voeg hennep- en mosterdzaadjes samen met de olie toe aan de wortelrasp. Meng.

    Pastinaak met sesamzaad

    Rasp de pastinaak of snijd met een juliennesnijder. Voeg wat olijfolie toe en het sesamzaad. Die van mij waren al geroosterd. Vers roosteren is nog lekkerder.. Als je roostert is dit gerecht niet rauw meer, dus als je dat belangrijk vindt: niet doen ;). Geldt ook voor de mosterzaadjes hierboven, trouwens.

    Rijspapiervellen

    Wel elk vel in heet water voor 10-20 seconden. Neem uit, leg op bord, vul met gewenste vulling, zorg in ieder geval voor iets cremigs en iets knapperigs. Het geeft een leuk effect als je sesam- of mosterdzaadjes door het vel heen ziet schijnen. Rol op terwijl je ook in ieder geval één zijkant naar binnen vouwt, zodat de saus niet alle kanten op druipt.

    Eten met je handen en dubbel-dippen zijn toegestaan!